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Masa Harina Snickerdoodles Recipe

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4.4 from 15 reviews

Masa Harina Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie, incorporating nutty heirloom masa harina for a unique texture and flavor. These cookies feature browned butter and piloncillo, delivering a rich, caramel-like taste with crispy edges and soft, crackled centers. Perfect for those looking to elevate a traditional favorite with a hint of Mexican inspiration.

Ingredients

Cookie Dough

  • 226 g unsalted butter (cut into pieces)
  • 210 g all-purpose flour (spooned and leveled)
  • 93 g heirloom masa harina (spooned and leveled, such as Masienda yellow corn masa harina)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 200 g piloncillo (grated)
  • 100 g granulated sugar
  • 2 large eggs (room temperature)
  • 1 large egg yolk
  • 1 ½ tsp pure vanilla extract

Rolling Sugar

  • 2 tbsp granulated sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Brown the Butter: Melt the butter in a small saucepan over medium heat, swirling occasionally. Once melted and starting to sputter, whisk constantly until brown bits form. Reduce heat to medium-low and continue whisking until the butter emits a nutty aroma and is chestnut-like in color.
  2. Cool the Butter: Transfer the browned butter to a stand mixer bowl, including all the brown bits. Let it cool slightly for 10 minutes.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, masa harina, cream of tartar, baking soda, and sea salt.
  4. Cream Sugars into Butter: Add the grated piloncillo and granulated sugar to the browned butter in the mixer bowl. Using the paddle attachment, mix on medium-high speed for 2-3 minutes until smooth.
  5. Add Eggs and Vanilla: Add the eggs, egg yolk, and vanilla extract to the mixer bowl. Mix until well combined, then scrape down the bowl to ensure even mixing.
  6. Incorporate Dry Ingredients: Add the flour mixture in two additions to the wet ingredients. Mix on low speed until just combined, scraping down the bowl once more to make sure the dough is uniform.
  7. Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 1 hour to firm up.
  8. Preheat Oven and Prepare Rolling Mixture: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper. Combine the 2 tablespoons of granulated sugar and 1 tablespoon ground cinnamon in a small shallow dish.
  9. Shape and Roll Dough: Use a 3-tablespoon cookie scoop to portion the dough. Roll each portion into a ball with your hands, then roll each ball in the cinnamon sugar mixture. Place the cookies on the baking sheet about 3 inches (7.6 cm) apart.
  10. Bake the Cookies: Bake for 10-12 minutes until the edges are browned and tops are cracked, with centers slightly underdone for soft texture.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Grate piloncillo by freezing it briefly to make it easier to grate.
  • Room temperature eggs help create a better emulsion and texture in the dough.
  • Chilling the dough is crucial to prevent spreading and to develop flavor.
  • Use parchment paper or silicone mats to prevent sticking during baking.
  • Cookies will look slightly underbaked in the center when done; they firm up while cooling.

Find it online: https://marthatasty.com/masa-harina-snickerdoodles-recipe/